Sugar-Free Snowball Christmas Cookies are sugar-free and delicious. They are soft, shortbread-like cookies made with almond flour and sweetened with erythritol. Good thing you’re only 20 minutes away from curing your sweet tooth!
It’s holiday season, and I’m celebrating with a batch of my favorite almond flour shortbread cookies —only this year, they’re getting a little makeover. These are the kind of cookies that feel special enough for Christmas but are simple enough to make on a cozy afternoon at home.
They’re soft, buttery, and truly melt-in-your-mouth, just like classic shortbread. The sweetness is perfectly balanced (not too much, not too little), and since they’re sugar-free, I never feel bad reaching for an extra one… or three. The whole recipe comes together in one bowl with one spoon and a single baking tray, which is exactly how I like my holiday baking.
And can we talk about how cute they are? That little cranberry on top makes them look like tiny Christmas ornaments. Festive, easy, and delicious—these cookies are officially on repeat all season long.
Tips for making these almond snowball cookies
These Christmas cookies are straightforward to make. But there are a few tips to ensure they turn out perfectly.
- Use well-softened butter. As soon as I start thinking about cookies, I take the butter out of the fridge. It needs several hours at room temperature to get very soft. If you’re in a rush, cut the required amount (½ cup) into small pieces. The small pieces will soften much faster than a brick of butter.
- Use fine almond flour. For the best texture, avoid almond meal. It’s more coarse and will result in denser cookies.
- Dust the cookies with powdered erythritol while they’re still slightly warm. It will stick better if they’re warm.
- Have patience. These cookies taste underdone when warm. They’re better if you wait for them to cool.
Love sugar-free cookie recipes?
So do we! We make refined sugar-free cookies regularly. These are our favorites:
- Flourless Chickpea Peanut Butter Cookies
- Chunky Monkey Paleo Banana Cookies
- Chocolate Almond Shortbread Cookies
- Cranberry Coconut Macaroons
Sugar-Free Snowball Christmas Cookies Recipe
- Pin
Ingredients
- ▢ 2 ½ cups almond flour
- ▢ ½ cup powdered erythritol (plus more for dusting)
- ▢ ¼ teaspoon sea salt
- ▢ ½ cup butter (softened)
- ▢ 2 teaspoons vanilla
- ▢ 26 dried cranberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add the almond flour, powdered erythritol, and sea salt to a large bowl and mix to combine. Add the softened butter and vanilla and mix until a soft dough forms. 2 ½ cups almond flour, ½ cup powdered erythritol, ¼ teaspoon sea salt, ½ cup butter, 2 teaspoons vanilla
- Using a tablespoon, scoop the cookie dough and roll it into 26 balls. Place them on 2 baking sheets, spacing 1-inch apart.
- Bake for 10 minutes and then let them cool slightly before transferring to a cooling rack. Dust with a little extra powdered erythritol (a fine-mesh sieve works well for this) and top each one with a dried cranberry. 26 dried cranberries
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Chocolate Almond Thumbprint Cookies are the ultimate treat. They’re soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.
Are you ready for an amazing cookie recipe? Because these almond thumbprint cookies are it. They’re rich, buttery, and feel totally indulgent — and let’s just agree to keep it quiet that they’re made with good-for-you ingredients. That can be our little secret.
I learned pretty quickly that not mentioning almond flour is the way to go. After watching someone polish off a couple and rave about how good they were, then revealing the ingredients, I can confirm these cookies pass the most important test: they’re just plain delicious. Soft and shortbread-like, lightly sweet (without being cloying), and filled with dreamy melted dark chocolate.
They’re also dangerously easy to make and endlessly adaptable. Dress them up with seasonal sprinkles, keep them simple, make them vegan, paleo, gluten-free — they do it all. But honestly, none of that matters as much as this: they taste incredible, and it’s very hard to stop at one.
And once you’ve finished making these almond thumbprint cookies, also try our buttery, whipped shortbread cookies !
Chocolate thumbprint cookies variations
This recipe is super easy to tweak to make your own fun creations. Here are a few ideas to get you going:
- Peppermint: add a few drops of peppermint oil to the chocolate
- Candy cane: sprinkle the tops with crushed candy canes
- Extra almond: add a few drops of almond extract to the dough and sprinkle the tops with toasted sliced almonds
- Orange: Add orange extract to the chocolate and decorate with candied orange peels.
Which variation do you want to try first?
Chocolate Almond Thumbprint Cookies Recipe
- Pin
Ingredients
- ▢ 1 ½ cups almond flour
- ▢ ¼ cup coconut sugar
- ▢ 2 tablespoons tapioca starch
- ▢ A pinch of sea salt
- ▢ ¼ cup softened butter (or vegan butter, if needed)
- ▢ 2 teaspoons vanilla
- ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
- ▢ 2 teaspoons coconut oil
- ▢ Shredded coconut (to garnish)
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest. 1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
- Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies. ¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Sugar-Free Snowball Christmas Cookies Recipe
Ingredients
- 2 ½ cups almond flour
- ½ cup powdered erythritol , plus more for dusting
- ¼ teaspoon sea salt
- ½ cup butter , softened
- 2 teaspoons vanilla
- 26 dried cranberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add the almond flour, powdered erythritol, and sea salt to a large bowl and mix to combine. Add the softened butter and vanilla and mix until a soft dough forms. 2 ½ cups almond flour, ½ cup powdered erythritol, ¼ teaspoon sea salt, ½ cup butter, 2 teaspoons vanilla
- Using a tablespoon, scoop the cookie dough and roll it into 26 balls. Place them on 2 baking sheets, spacing 1-inch apart.
- Bake for 10 minutes and then let them cool slightly before transferring to a cooling rack. Dust with a little extra powdered erythritol (a fine-mesh sieve works well for this) and top each one with a dried cranberry. 26 dried cranberries
Notes
https://www.theendlessmeal.com/snowball-keto-christmas-cookies/
Sugar-Free Snowball Christmas Cookies are sugar-free and delicious. They are soft, shortbread-like cookies made with almond flour and sweetened with erythritol. Good thing you’re only 20 minutes away from curing your sweet tooth!
It’s holiday season, and I’m celebrating with a batch of my favorite almond flour shortbread cookies —only this year, they’re getting a little makeover. These are the kind of cookies that feel special enough for Christmas but are simple enough to make on a cozy afternoon at home.
They’re soft, buttery, and truly melt-in-your-mouth, just like classic shortbread. The sweetness is perfectly balanced (not too much, not too little), and since they’re sugar-free, I never feel bad reaching for an extra one… or three. The whole recipe comes together in one bowl with one spoon and a single baking tray, which is exactly how I like my holiday baking.
And can we talk about how cute they are? That little cranberry on top makes them look like tiny Christmas ornaments. Festive, easy, and delicious—these cookies are officially on repeat all season long.
Tips for making these almond snowball cookies
These Christmas cookies are straightforward to make. But there are a few tips to ensure they turn out perfectly.
- Use well-softened butter. As soon as I start thinking about cookies, I take the butter out of the fridge. It needs several hours at room temperature to get very soft. If you’re in a rush, cut the required amount (½ cup) into small pieces. The small pieces will soften much faster than a brick of butter.
- Use fine almond flour. For the best texture, avoid almond meal. It’s more coarse and will result in denser cookies.
- Dust the cookies with powdered erythritol while they’re still slightly warm. It will stick better if they’re warm.
- Have patience. These cookies taste underdone when warm. They’re better if you wait for them to cool.
Love sugar-free cookie recipes?
So do we! We make refined sugar-free cookies regularly. These are our favorites:
- Flourless Chickpea Peanut Butter Cookies
- Chunky Monkey Paleo Banana Cookies
- Chocolate Almond Shortbread Cookies
- Cranberry Coconut Macaroons
Sugar-Free Snowball Christmas Cookies Recipe
- Pin
Ingredients
- ▢ 2 ½ cups almond flour
- ▢ ½ cup powdered erythritol (plus more for dusting)
- ▢ ¼ teaspoon sea salt
- ▢ ½ cup butter (softened)
- ▢ 2 teaspoons vanilla
- ▢ 26 dried cranberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add the almond flour, powdered erythritol, and sea salt to a large bowl and mix to combine. Add the softened butter and vanilla and mix until a soft dough forms. 2 ½ cups almond flour, ½ cup powdered erythritol, ¼ teaspoon sea salt, ½ cup butter, 2 teaspoons vanilla
- Using a tablespoon, scoop the cookie dough and roll it into 26 balls. Place them on 2 baking sheets, spacing 1-inch apart.
- Bake for 10 minutes and then let them cool slightly before transferring to a cooling rack. Dust with a little extra powdered erythritol (a fine-mesh sieve works well for this) and top each one with a dried cranberry. 26 dried cranberries
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
